Ham Broth, Cod Fillet with Crispy Bread and Radishes
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cod fillet | 600g |
| Fine salt | to taste |
| Prosciutto crudo (raw ham) | 600g |
| Shallots | 200g |
| Extra virgin olive oil | 20g |
| Water (for broth) | 1 liter |
| Water (for radishes) | 200g |
| Parsley | 150g |
| Cornstarch (Maizena) | 37g |
| Peanut oil | 50g |
| Butter | 25g |
| Radishes | 1 bunch |
| Red wine vinegar | 200g |
| Water (for pickling) | 200g |
| Fine salt | 16g |
Instructions:
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Prepare the Ham Broth:
Start by preparing the prosciutto broth. Take thick slices of prosciutto and stack them on top of each other. Use a sharp knife to slice the prosciutto into julienne strips. Continue this process until all the prosciutto is cut. The slices should be even to ensure a uniform browning that will enhance the broth’s flavor. Set the prosciutto aside. -
-
Prepare the Shallots:
Peel the shallots and cut them in half. Heat a casserole dish over medium heat and add a drizzle of olive oil. The oil will add richness to the dish. When the oil is hot, add the prosciutto and cook it until it becomes crispy. This step is essential because it draws out the flavor and saltiness of the prosciutto, eliminating the need to add extra salt to the broth. -
Sauté the Shallots:
Once the prosciutto is crispy, add the shallots to the pan and allow them to braise together. Stir occasionally to prevent burning. When the prosciutto and shallots are evenly browned, increase the heat and allow the mixture to come to a boil. Let it simmer for the necessary time to extract all the flavors. -
Make the Broth:
After simmering for the required time, let the broth cook for 24 hours. Once it’s ready, you’ll notice the dark, flavorful liquid will settle at the bottom, with a layer of fat floating on top. Use a ladle to skim off the fat and discard it, leaving behind a clear, flavorful broth. -
Prepare the Prosciutto Powder:
While the broth cools in the refrigerator, it’s time to make the prosciutto powder. Spread the reserved prosciutto and shallots onto a baking tray lined with parchment paper. Using a spatula, spread the mixture evenly, making sure not to overlap the pieces. This will ensure even drying in the oven. Place the tray in a preheated static oven set at 70°C (160°F) on the middle rack. After 24 hours, the prosciutto and shallots should be fully dried. Let them cool briefly before transferring them to a blender. Pulse the mixture into a fine powder and set it aside. -
Prepare the Pickled Radishes:
In a small saucepan, combine red wine vinegar and water, bringing it to a boil. Meanwhile, rinse the radishes and remove the green tops. Once the vinegar-water mixture reaches a boil, add the radishes and let them cook for 20 minutes. Afterward, transfer the radishes to a cutting board. -
Blanch the Parsley:
To prepare the parsley, pick the leaves and weigh out 150g. In a separate pot, bring salted water to a boil. Blanch the parsley in the boiling water for 30 seconds before draining and allowing it to cool. Once cool, squeeze out any excess moisture, then blend it into a smooth puree using an immersion blender. -
Prepare the Sauce:
In a separate pan, melt the butter. Add the peanut oil, water, and cornstarch, then blend again with the immersion blender for 5-6 minutes until the mixture becomes smooth and velvety. -
Cook the Cod:
Cut the cod fillet into four equal portions. Set up a steamer, adding water and a pinch of salt to the bottom. Place the cod pieces in the steamer basket and cover with a lid. Steam the cod for 6-7 minutes until it turns white and becomes soft. Once cooked, transfer it to a cutting board and use a knife or skewer to flake the fish into delicate strips. -
Assemble the Dish:
To serve, gently reheat the ham broth. In each plate, place one-quarter of the flaked cod, arranging it in a fan shape. Dust the cod with a line of prosciutto powder in the center of the plate. Place a portion of pickled radish in the center and top it with a crispy wafer. Finally, pour the hot ham broth around the fish and garnish with the parsley cream.
This dish combines delicate flavors, balancing the richness of prosciutto, the freshness of radishes, and the smoothness of cod. Perfect for a sophisticated meal, it’s a great example of how a traditional Italian recipe can be reinterpreted with creative touches and modern techniques. Enjoy your culinary creation!
